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Rocky Ledge Bars

Posted by booksncooks on April 15, 2010

When I saw this recipe on Beantown Baker, I knew I had to give it a shot. This is a great recipe for using up those random baking items in the cabinet. The only change I’d make in the future, would probably be to skip the caramel pieces – when solidified, they were a bit tougher to chew through. Feel free to throw in butterscotch or peanut butter chips or nuts instead of or in different proportions to the mix-ins listed below.

Again, not the prettiest of photos (I’ve since learned to use my camera a bit better) but I promise good reviews.

Rocky Ledge Bars

Adapted from Beantown Baker

Originally from Martha Stewart

Makes 36 bars

Ingredients:

  • 1 stick unsalted butter, at room temperature
  • 2 1/4 c. all-purpose flour
  • 2 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 c. brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 c. mini marshmallows
  • 1/2 c. semi-sweet chocolate chips
  • 1 c. white chocolate chips
  • 18 squares individually wrapped caramel, chopped into quarters
  • 1 1/2 c. toffee chips

Preheat oven to 350F. Butter a 9×13 baking dish. Lay a piece of parchment paper in dish, covering the bottom with a bit overhanging the sides. Butter parchment.

In a medium bowl, combine marshmallows, chocolate chips, white chocolate chips, caramel, and toffee. Mix together and set aside.

In a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 2 minutes.

Add eggs and vanilla, beating until combined.

Sift in flour, baking powder, and salt, beating until combined.

Remove bowl from the mixer and fold in half of the mix-ins – the marshmallows, chocolate chips, caramel and toffee.

Pour batter into prepared pan and spread evenly. Sprinkle remaining mix-ins on top of the batter so that the top is covered.

Bake about 35 minutes, until the top is golden brown and  a toothpick inserted into the center comes out clean.

Using the parchment overhang, remove bars from plan and place on a wire rack. Allow to cool completely.

The directions also said once cooled, to chill on a baking sheet in the fridge until set, about 30 minutes.  I omitted this step and the bars seemed to come out fine.

With a serrated knife, cut into desired shapes and sizes.

Store in an airtight container for up to a week.

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